Grandma's Chicken 'n' Dumpling Soup Recipe
"I've enjoyed making this rich soup for some 30 years. Every time I serve it, I remember my grandma, who was very special to me and was known as a great cook...."
INGREDIENTS
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1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
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2-1/4 quarts cold water
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5 chicken bouillon cubes
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6 whole peppercorns
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3 whole cloves
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1-1/2 cups chopped carrots
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1 cup fresh or frozen peas
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1 cup chopped celery
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1 cup chopped peeled potatoes
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1/4 cup chopped onion
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1-1/2 teaspoons seasoned salt
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1/4 teaspoon pepper
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1 bay leaf
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DUMPLINGS:
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2 cups all-purpose flour
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4 teaspoons baking powder
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1 teaspoon salt
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1/4 teaspoon pepper
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1 Eggland's Best Egg, beaten
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2 tablespoons butter, melted
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3/4 to 1 cup milk
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Snipped fresh parsley, optional
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